1 1/2 lb. Hormel Cure 81 ham, diced large (1-inch or more) (Cure 81 makes a big difference!)
1 large or 2 small ham hocks (have the butcher split them for you!)
1 (1 lb.) pkg. Hurst 15 beans, dried (throw the seasoning pkg. out)
1/2 lb. pinto beans (just 1/3 or 1/2 the bag)
1 medium onion, diced
3-4 carrots chopped small
3-4 cloves garlic, minced
1 (15 oz.) can diced tomatoes
1 heaping tsp. Gebhardt's chili powder
1 "squirt" fresh lemon
sea salt, to taste (not too much, coarse ground)
black pepper, to taste
1 bay leaf

Rinse and sort the 15 beans and the pinto beans, throwing out any bad looking beans or rocks. Soak overnight (if you have time) then discard water and rinse again OR put rinsed beans in a large stock pot and boil with 2-3 quarts of filtered water for 2-3 minutes. Cover and soak for 1 hour and 15 minutes. Discard water and rinse again. The soaking and rinsing seems to be easier on the stomach and makes a much more enjoyable family dinner.

Add all ingredients to Crock-Pot Cook for 2 hours on high, Then cook for 8 more hours on low. I like to stir about 5 hours in for good measure.

Note: Chopped bacon can be substituted for the ham and ham hock, it's not quite as good, but it's good in a pinch. You can do just pinto beans this way too, but I do prefer the 15 beans to just the pintos. Enjoy!

Submitted by: Stacey Rennie